How to Make the Perfect Vegan Macaroni Salad
American · Easy · 25 min · 8 servings
This vegan macaroni salad is creamy, tangy, and loaded with colorful vegetables. It is a crowd-pleasing vegan dish perfect for potlucks and barbecues.
Why this recipe works
This Vegan Macaroni Salad recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 25 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 280 calories with 5g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 3 cups elbow macaroni
- 0.75 cup vegan mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon yellow mustard
- 0.5 cup celery diced
- 0.5 cup red bell pepper diced
- 0.25 cup red onion finely diced
- 2 tablespoons fresh parsley chopped
Step by step instructions
Step 1: Cook the Pasta
Cook elbow macaroni according to package directions until al dente. Drain and rinse with cold water to stop cooking. Let cool completely before adding dressing.
Step 2: Make the Dressing
In a large bowl whisk together vegan mayonnaise apple cider vinegar yellow mustard salt and pepper until smooth and well combined.
Step 3: Combine Ingredients
Add cooled macaroni celery red bell pepper and red onion to the dressing bowl. Toss everything together until evenly coated.
Step 4: Chill and Serve
Refrigerate the salad for at least 30 minutes to allow flavors to meld. Garnish with fresh parsley before serving cold.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- vegan mayonnaise → blended silken tofu with lemon juice
- elbow macaroni → gluten-free rotini pasta
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Adding dressing to hot pasta which makes it greasy and clumpy
- Not chilling the salad long enough before serving which dulls the flavors
Nutrition facts
Per serving: 280 calories, 5g protein, 38g carbs, 12g fat, 2g fiber.
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